Browsing Faculty of Engineering by Issue Date
Now showing items 1-20 of 91
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The effects of processing variables on physical and chemical characteristics of sweet potato flours
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2010-02)Sweet potatoes are well known for their high nutritional values such as vitamins, minerals and bioactive compounds. However, the consumption of sweet potatoes has declined in the past several decades. This decline is ... -
A STUDY ON PREPARATION AND PRESERVATION OF JACKFRUIT JUICE
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2012)The study was conducted to find out the processing and preservation techniques and to evaluate the sensory attributes of the prepared jackfruit juice to have a good quality jackfruit juice and to make the availability ... -
STUDY ON THE PREPARATION AND STORAGE STABILITY OF CHIPS FROM GREEN PAPAYA
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2012-06)The research was aimed at the development of standard methodology for preparation of chips from green papaya and to study the storage properties of fried papaya chips. The raw green papaya and the products were analyzed ... -
PROCESSING AND PRESERVATION OF MIXED VEGETABLE JUICE
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2012-06)Vegetable juice is a drink made primarily of blended vegetables. Juice is an easy way to add more vegetables to any diet. Vegetables are perishable, so we can preserve these vegetables by making juice. Vegetables are ... -
DEVELOPMENT AND PERFORMANCE STUDY OF A CABINET DRYER
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2012-06)Moisture content is an important factor in the preservation of grains. If the moisture content is above the safe moisture level at suitable temperature, the grains are in the risk to be attacked by different types of ... -
A STUDY ON THE PREPARATION OF MIXED FRUIT BAR FROM MANGO, PINEAPPLE AND PAPAYA
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2012-06)The study was conducted to develop mixed fruit bar from mango, pineapple and papaya. Fresh mango, pineapple and papaya were analyzed for their composition. The mango fruit contained moisture 80.2%, ash 0.55%, acidity 0.19%, ... -
DEVELOPMENT OF VALUE ADDED PRODUCTS FROM HOME-GROWN LYCHEE
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2012-06)The experiment was concerned with developing of home-grown Lychee based different products, like squash and jelly to assess its prospect in respect to its marketability and food value. This thesis work was conducted in ... -
STUDY ON THE PREPARATION OF RICE AND NOODLES FROM COMPOSITE FLOUR (POTATO, RICE AND WHEAT FLOUR)
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2012-06)The present study was concerned with the preparation of potato flour with various treatments and formulation of rice and noodles incorporating potato flours as supplement to wheat flour. Four types of potato flours were ... -
AN EMPERIACAL STUDY ON JAGGERY (GUR) INDUSTRY IN SIRAJGONJ DISTRICT
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2012-06)Jaggery (Gur) is a natural, traditional product of sugarcane. It can be defined as a honey brown coloured raw lump of sugar. Sirajgonj District has large number of Jaggery manufacturing units, mostly located in the rural ... -
STUDY ON THE PREPARATION AND STORAGE STABILITY OF CHIPS FROM GREEN PAPAYA
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2012-06)The research was aimed at the development of standard methodology for preparation of chips from green papaya and to study the storage properties of fried papaya chips. The raw green papaya and the products were analyzed ... -
PROCESSING AND PRESERVATION OF TOMATO LEATHER
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2012-06)The present study was conducted to prepare the tomato leather together with determination of chemical composition and its shelf life study. Tomato leather was processed in five types differing in the ingredients. The ... -
PROCESSING AND PRESERVATION OF GREEN COCONUT WATER
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2012-06)Green coconut water is an inevitable source of nutrient which is rich in some important minerals such as Ca, Mg, K, Na etc in small amount and ascorbic acid, fat, protein etc. The research on processing and preservation ... -
COMPARATIVE EVALUATION OF NUTRITIVE VALUES OF GERMINATED RICE, BARLEY, CHICKPEA AND JACKFRUIT SEED AND THE EFFECT OF PHYSICO-CHEMICAL AGENTS ON THE STABILITY OF ENZYMES OF CHICKPEA
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2012-06)The study was conducted with a view to determine the effect of germination on the changes of protein content, mineral content and enzymatic activity (a-amylase, protease) of rice, barley, chickpea and jackfruit seed as ... -
A STUDY ON NUTRITIONAL STATUS, LIFE STYLE AND HEALTH PROFILE OF FOOD AND PROCESS ENGINEERING STUDENTS OF HSTU, DINAJPUR
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2012-06)The present study was aimed to investigate the nutritional status, life style and health profile of 80 students of Food and Process Engineering, students of Hajee Mohammad Danesh Science and Technology University, Dinajpur. ... -
A STUDY ON THE PROCESSING AND PRESERVATION OF GINGER JUICE
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2012-06)The study was concerned with the juice of ginger and shelf-life analysis of ginger juice. The fresh ginger and ginger juice were analyzed for proximate composition, microbiological status, sensory attributes and overall ... -
DEVELOPMENT AND PERFORMANCE STUDY OF A CABINET DRYER
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2012-06)Moisture content is an important factor in the preservation of grains. If the moisture content is above the safe moisture level at suitable temperature, the grains are in the risk to be attacked by different types of ... -
CHILD NUTRITIONAL STATUS, FOOD AND NUTRIENT INTAKE PATTERN OF LANDLESS AND MARGINAL FARM HOUSEHOLDS OF CHEHELGAZI UNION IN DINAJPUR DISTRICT
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2012-06)Balanced food intake is needed by individual human being for maintaining good health and nutritional status for active and prosperous life. Household food & nutrient intake pattern and child nutritional status for the ... -
PROCESSING AND PRESERVATION OF BITTER GOURD JUICE
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2013)The study was conducted to formulate bitter gourd juice from matured bitter gourd, to study microbial analysis and also to evaluate the sensory attributes of the prepared bitter gourd juice. Firm and Fresh bitter gourd ... -
EFFECT OF PRETREATMENT ON COCONUT MILK PRODUCTION AND USE OF SOLID RESIDUE FOR TOFFEE PREPARATION
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2013-06)The study was conducted to evaluate the effect of pretreatment on the production of coconut milk and value added product development. The immature and matured coconuts were analyzed for their composition. The immature ... -
A STUDY ON THE PROCESSING AND PRESERVATION OF FRUIT CANDY FROM PINEAPPLE
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2013-06)Good quality pineapple is grown in Bangladesh in a reasonable quantity but processing and preservation is not so satisfactory. This work explored some ways to preserve pineapple in the form of candy. Pineapple under study ...